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Method

1. Preheat the oven to 180°C, gas mark 4. For the sauce, heat 50g of the butter in a medium saucepan, add the shallot and gently cook for
3 minutes until softened but with no colour. Add the garlic and cook for a further minute until softened.

2. Stir in the flour to coat the shallots and garlic, then gradually pour in the wine and ladle in the fish stock, stirring continuously until
a thick, smooth sauce is formed.

3. Add the Gruyère and parsley with plenty of cracked black pepper. Gently stir in the scallops and cook for 2 minutes in the sauce before adding the prawns and salmon. Spoon into 6 ovenproof dishes about 14cm x 12cm x 5cm deep.

4. Melt the remaining butter. Cut
the filo sheets in half and brush with the melted butter, scattering with dried parsley as you go. Scrunch 2 pieces of pastry on top of each pie.

5. Place in the oven to cook for about 20 minutes until golden and crisp. Serve bubbling and hot.